Adam preparing his 'murtabak' at bazaar in Simpang Empat. — Photos: YAP CHEE HONG/The Star
First-time visitors to Bazaar Juadah Ramadan of Simpang 4 in Klang will notice the myriad aromas the moment they arrive.
These include one of the favourites for Ramadan iftar – murtabak eaten with curry and red pickled onions.
Quite a number of people head quickly to Adam Sikandar’s murtabak stall.
“Our regulars love the murtabak.
Adam preparing his 'murtabak' at bazaar in Simpang Empat. — Photos: YAP CHEE HONG/The Star
“I add extra minced meat and eggs for the filling to render it moist and to give it more bite,” he said.
Adam, 28, said the dough was same as roti canai, which is stretched out and placed on a hot pan.
“I whisk the mixture of spiced meat, onions and eggs and pour it on top of the stretched dough,” he said.
It is quickly wrapped into a square parcel and cooked until it gets a golden-brown crisp on both sides.
Adam’s stall offers beef, chicken and cheese filling in the murtabak.
This bazaar in Central Teluk Pulai, off Jalan Teluk Pulai, is popular for traditional Malay food, attracting Muslims and non-Muslims alike.
Many start visiting the stalls from as early as 4pm.
Ayam percik is another popular dish at the bazaar.
Harris Zaimi offers 'ayam percik' at his stall.
The herbs and spice marinade lends a mix of spicy, sweet and tangy flavours to the poultry.
The smoke from the charcoal embers also influences the taste.
Ayam percik seller Harris Zaimi Aziz, 40, cooks the chicken on a traditional charcoal grill.
The smoky aroma is what draws customers to his stall.
Air balang on sale at the bazaar.
“Our ayam percik is slow grilled with a slight crisp char that adds depth to the meat,” said Harris.
He revealed that he used nine herbs and spices in the marinade.
“It is a family recipe. I learned the method of preparing the marinade from my mother.
“It has fresh santan (coconut milk), coriander, cumin, lemongrass and ginger, among others,” he said.
People walking through the bazaar are spoilt for choice – there are hawkers who sell sata (grilled spiced fish meat with grated coconut wrapped in banana leaves), otak-otak (grilled fish paste blended with a variety of spices), lemang (glutinous rice cooked in bamboo), ikan kunyit (turmeric-coated fish) and Kelantanese nasi kerabu, to name just a few seasonal favourites.
A little rain does not hamper customers.
Many people also love the traditional Malay dessert – kuih tepung pelita.
The upper layer, soft and white, is made of coconut milk, lending a rich and creamy texture.
In contrast, the bottom layer comprises sugar syrup infused with the essence of pandan leaves, offering an aromatic base.
